Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Features
- Excellent texture, color and volume.
- Consistency is greatly improved due to improved dough tolerance.
- Excellent fresh keeping qualities and buns have "short eating" qualities.
- For steam buns, works well in both chilled and frozen.
- Compensation for variations in raw materials (e.g., flour quality).
- Improved dough machinability by gluten complexing.
- Good fermentation tolerance, ability to correct dough fermentation mistakes.
- Greater tolerance to production abuse of dough by providing a drier, less sticky dough. This reduces tearing and facilitates processing.
- Improved hydration rate of the flour and other ingredients.
- Improved finished bun characteristics:
- Finer crumb grain.
- Silkier, smoother texture.
- Moist and pleasant mouthfeel.
- Frozen and chilled steam bun.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Formulation Considerations
- Dough conditioners - No additional emulsifiers are needed. MASEMUL® EB 1006 is specially developed to be full solution.
- Yeast - Addition of extra yeast, 1.0-1.5% when the blends used for other type of flour type is changed to whole meal.
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Outcome and Results
By using this MASEMUL® EB 1006, volume, softness, cell structure, shelf life and eating parameters are similar to any other type of process in baked or steamed bun.
Chinese Steam Bun with MASEMUL® EB 1006
Baked Bun:
Days Blank 1% MASEMUL® EB 1006 Day 1 386.5 346.6 316.6 Day 2 441.6 395.4 356.6 Day 5 652.4 510.3 471.3 Change in hardness of breads with different dosage MASEMUL® EB 1006 over storage periods of 5 days
